Linzer Tart Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Butter | 6 Tablespoon | |
| 1 slightly beaten egg yolk | ||
| Blanched almonds | 1/4 Cup (16 tbs), finely chopped | |
| 2 tablespoons each of six fruit preserves and marmalades | ||
Directions
Thoroughly stir together flour, sugar, baking powder, salt, and cinnamon.
Stir in brown sugar.
Gut in butter till mixture resembles coarse crumbs.
Add egg yolk and almonds; mix thoroughly with hands till mixture forms a ball.
Reserve 1/2 cup of the dough.
Press remaining dough evenly onto bottom and about 1/2 inch up sides of an 8-inch flan pan or baking dish.
Bake at 375° till brown, 12 to 15 minutes.
Pinch off small amount of reserved dough; form into a ball; place in center of tart.
Divide remaining dough into six parts.
Roll each part into a 4-inch rope.
Arrange spoke-fashion (starting from ball in center) to divide tart into six equal sections.
Fill each section with two tablespoons of one of the preserves or marmalades, alternating different colors and flavors.
Bake at 375° till golden, 12 to 15 minutes.
Stir in brown sugar.
Gut in butter till mixture resembles coarse crumbs.
Add egg yolk and almonds; mix thoroughly with hands till mixture forms a ball.
Reserve 1/2 cup of the dough.
Press remaining dough evenly onto bottom and about 1/2 inch up sides of an 8-inch flan pan or baking dish.
Bake at 375° till brown, 12 to 15 minutes.
Pinch off small amount of reserved dough; form into a ball; place in center of tart.
Divide remaining dough into six parts.
Roll each part into a 4-inch rope.
Arrange spoke-fashion (starting from ball in center) to divide tart into six equal sections.
Fill each section with two tablespoons of one of the preserves or marmalades, alternating different colors and flavors.
Bake at 375° till golden, 12 to 15 minutes.
Chef
